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Focaccia tuna mayo

(0)
20 Min
 
portions
17 %

Carbs

13 %

Fats

9 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 722 g
Energy 881 kJ / 211 kcal 6358 kJ / 1520 kcal
Sat. fat 3 g 16 g
Unsat. fat 5 g 30 g
Fibre 1 g 7 g
Salt 412 mg 2969 mg
Units:
 
  • 130 g
    Tuna in Brine -canned
  • 110 g
    Egg
  • 70 g
    Mayonaise
  • 60 g
    Cherry tomato red
  • 45 g
    Lettuce
  • 30 g
    Apple
  • 20 g
    Shallot
  • 6 g
    Capers
  • 1 g
    Salt
  • 0 mg
    Pepper, black
  • 250 g
    Focaccia bread
  • 722 g
    Total recipe weight

Equipment

1 x Sauce pans , 1 x Plastic cutting boards , 1 x Bread knives , 1 x Flat Oven tray , 1 x Baking paper
Method

Preparation time

10 Min

Cooking time

10 Min

Show pictures

1

Buy or prepare the 80 gram  focaccia buns. Rub a little olive oil on them and garnisch with paprika powder, salt and oregano.

Bake the focaccia at 180 °C or 356 °F for 3 - 5 minutes.

2

Boil the eggs for 7 - 8 minutes ( depending on the size) and rinse with cold water

Chop the cherry tomato, apple and the shallot. Drain the moisture from the tuna and place in a mixing bowl. Add 1/2 of the cherry tomatoes, the shallots, capers and the mayonaise. Mix well.....

3

Slice the focaccia open and spread between 80 - 100 grams of tuna mayonaise evenly on the bottom halve.

4

Add about 15 gram of chopped lettuce

5

Finaly add the slice of egg and the remaining cherry tomatoes... close the sandwich and Enjoy!!!!

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